Another one of my Purity Cook Book staples. I use the dough recipe for more than just biscuits. It makes a great pizza dough, spreading it out on a pizza stone with cornmeal underneath. It is great for a loaf, spreading it out and adding your favourite fish or meat pie ingredients, folding it over and then backing. Anywhere you need a crust or a covering, it can be used.
Combine in a large bowl with a fork:
2 cups flour (white, whole wheat or a mixture)
4 teaspoon baking powder
1 teaspoon salt
With a pastry blender or two knives cut finely in:
1/ cup shortening
1 cup milk
Stir with fork to make soft dough and add more flour if desired.Turn dough onto a light floured surface and knead 8-10 times. Put aside and cover bowl for about 5 minutes for raising (you can leave this step out, if you like).
To make biscuits:
Roll or pat to desired thickness and cut with cookie cutter, place on baking sheet and bake 1-15 minutes at 425 degrees. I make mine thin and place them on top of each other, so they are easy to open for buttering!